Pumpkin Flan from Elote Cafe in Sedona

Testing recipes for the new cookbook is a big part of the preparation. I am astounded to learn that some cookbooks do NOT test the recipes before printing. With Chef Leslie Christiansen at the helm, we are testing the recipes 3 times to make sure the ingredients are available and the directions are clear. She is also writing some very helpful hints to the procedures.


Here's a new dish: Pumpkin Flan tested by Kathy Holcombe. Delicious and very worthy to be in the cookbook!

Recipe tester Kathy Holcombe

Got a chocolate craving? Flourless Chocolate Cake

Kathy Holcombe and Ruth McLeod ready to indulge.

Dinner with friends at the Rokerji is always fun especially when we ended with this decadent chocolate delight! Wanted to try it at home and surprised at how easy it is.

Flourless Chocolate Cake

Ingredients:
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions:
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Suggested Toppings: Fresh blueberries and raspberries.
Drizzle with Caramel.
Serve with sorbet if desired.

YIELD: Makes one 8-inch cake

There are also several great chocolate cake recipes in Tastes & Treasures to satisfy your chocolate craving!

Chocolate Chocolate Chocolate

Is there anything better? The Truffle Hill Chocolates in Excelsior, MN is a charming cottage with all handmade chocolates and sweet treats. Phoenix visitor Kathy Holcombe was delighted with the choices.

For your own home made delights, try the Chocolate Peanut Treats on page 162 Tastes & Treasures Cookbook. Margaret Baker made them for a Historical League meeting and they are every bit as good as sweets from Truffle Hill.

Chocolate Peanut Treats page 162

Ingredients

2 cups (12 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 (18-ounce) jar creamy peanut butter
1 cup (2 sticks) butter
1 (5-ounce) can evaporated milk
¼ cup vanilla pudding and pie filling mix
2 (1-pound) packages confectioners’ sugar
1 pound salted peanuts

Directions

Combine the chocolate chips and butterscotch chips in a double boiler over simmering water. Cook until blended, stirring frequently. Add the peanut butter and stir until smooth. Spread half the chocolate chip mixture in a greased 10X15-inch baking pan. Chill until firm.

Bring the butter, evaporated milk and pudding mix to a boil in a saucepan. Cook for 2 minutes, stirring constantly. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the chilled layer. Stir the peanuts into the remaining chocolate chip mixture and spread over the prepared layers. Chill until firm and cut into 2-inch squares.

Makes 30 (2-inch square) pieces